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Chicken Caesar Schnitzel

By chef Jan Tomanec

Caesar salad, a little differently. This crispy chicken schnitzel with Parmesan and anchovy mayonnaise is a perfect combination of juicy meat and bold flavor. It is served with seared lettuce and Parmesan shavings.

15 min
Medium

8 min prep · 7 min cook

Chicken Caesar Schnitzel
978 kcal · per serving
Protein 87g Carbs 53g Fat 45g
Ingredients

What you will need

8 items · serves 1
  • Chicken Breast 1 pcs
  • Roman Lettuce 1 pcs
  • Breadcrumbs 50 g
  • Eggs 0.5 pcs
  • Mayonnaise 1 tbsp
  • Italian Hard Cheese 1 tbsp
  • Anchovies filet 4 slice
  • Plain Flour 1 tbsp

Cooking on the go? Open in the Goulash app to send these to your Rohlik or Kosik basket.

Method

Steps to cook

10 steps · 7 min cook

  1. Prepare the ingredients. Prepare all the ingredients - we will start cooking with them in a moment 👩‍🍳✨

  2. Butterfly the breast and pound the schnitzel. Slice the chicken breast lengthwise into a butterfly and pound it into a thin schnitzel

  3. Chop the anchovies. Finely chop the anchovies (use some in the mayonnaise and save some for garnish)

  4. Mix the mayonnaise with Parmesan and anchovies. Mix the mayonnaise with Parmesan and the chopped anchovies

  5. Prepare the coating mixture. Prepare the coating mixture; you can add a little Parmesan to the breadcrumbs

  6. Coat the schnitzel. Coat the schnitzel successively in flour, egg, and breadcrumbs

  7. Pan-sear the lettuce. Season the lettuce with salt and sear it quickly in a pan with a little oil over high heat for about 1 minute, so it wilts slightly but stays crisp

  8. Fry the schnitzel until golden. Add a deeper layer of oil to the same pan and fry the schnitzel over medium heat for about 3 minutes on each side until golden brown

  9. Slice the schnitzel. Slice the finished schnitzel into pieces

  10. Serve with mayonnaise and lettuce. Serve with seared lettuce and anchovy mayonnaise, and optionally garnish with Parmesan shavings 🍽️✨

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